Falafels with Yogurt-Dill Sauce

Ingredients

• 1 can chickpeas , 15 ounce
• 0.75 cups panko bread crumbs
• 1 small unpeeled red potato , shredded
• 0.25 cups diced red onion
• 2 cloves garlic , crushed
• 1 egg
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon lemon juice
• 1 teaspoon ground cumin
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 cups panko bread crumbs
• 1 cup canola oil for frying
• 1 cup plain yogurt
• 0.33 cups finely chopped fresh dill
• 0.5 lemon , juiced
• 0.5 teaspoons garlic salt
• 0.25 teaspoons ground white pepper

Instructions

1. 1

   Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.

2. 2

   Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.

3. 3

   Heat canola oil in a large skillet over medium-high heat.

4. 4

   Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.

5. 5

   Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.